Ingredients (Serves 4–6)

• 2 cups cottage cheese
• 2 cups mixed vegetables (broccoli, spinach, bell peppers, zucchini, carrots)
• 2 large eggs
• 1/2 cup shredded mozzarella cheese (optional but recommended)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1 small onion (chopped)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano or Italian herbs
• 1/4 tsp red chili flakes (optional)

 Preparation Steps

1. Prep the Veggies

• Chop all vegetables into small, even pieces.
• Lightly steam or sauté harder veggies (like carrots, broccoli) for 3–5 minutes so they soften.

2. Cook Aromatics

• Heat olive oil in a pan.
• Sauté onion and garlic until fragrant and slightly golden.

3. Mix the Base

In a large bowl:

• Add cottage cheese
• Crack in eggs
• Mix in mozzarella and Parmesan
• Add salt, pepper, and herbs
• Stir until smooth

4. Combine

• Fold in cooked veggies and sautéed aromatics.

5. Bake

• Preheat oven to 180°C (350°F)
• Grease a baking dish
• Pour mixture evenly
• Bake 30–35 minutes until set and lightly golden on top

6. Rest & Serve

• Let it cool for 5–10 minutes before slicing
• Serve warm

 Nutrition (Approx. per serving)

(Will vary based on ingredients)

• Calories: 180–250 kcal
• Protein: 14–18g 💪
• Carbs: 6–10g
• Fat: 10–15g
• Fiber: 2–4g

Highlights:

• High protein (thanks to cottage cheese + eggs)
• Low carb option
• Good calcium source

 Variations

1. Low-Calorie Version

• Use low-fat cottage cheese
• Skip mozzarella

2. High-Protein Boost

• Add cooked shredded chicken or tofu

3. Vegan Option

• Replace cottage cheese with blended tofu + nutritional yeast
• Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)

4. Spicy Version

• Add jalapeños or green chilies

 Tips for Best Results

• Don’t skip pre-cooking watery veggies (like spinach, zucchini) → prevents soggy bake
• Drain excess liquid from cottage cheese if very wet
• Use a shallow dish for even baking

 Q&A Section

Q1: Can I make it ahead of time?

Yes. Assemble it and refrigerate (covered) up to 24 hours before baking.

Q2: Can I freeze it?

Yes. Bake first, cool completely, then freeze up to 2 months. Reheat in oven for best texture.

Q3: Why is my bake watery?

Likely due to high-moisture vegetables or undrained cottage cheese.

Q4: Can I skip eggs?

You can, but texture will be softer. Substitute with:

• Cornstarch slurry OR
• Flax eggs

Q5: What goes well with it?

• Fresh salad
• Toast or garlic bread
• Grilled chicken

Q6: Is it good for weight loss?

Yes—high protein + low carb makes it filling and diet-friendly when portion-controlled.

Q7: Can I use frozen vegetables?

Yes, but thaw and drain them first to remove excess water.

 Serving Ideas

• Breakfast protein bake
• Light lunch with salad
• Side dish for dinner

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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